Chicken Pot Pie Soup
Warm and cozy Chicken Pot Pie Soup combines all the comfort of the classic dish without the fuss of a crust, perfect for busy weeknights or lazy weekends.
Ingredients
For the soup
- 1 lb cooked chicken, shredded Use leftover chicken for convenience.
- 4 cups chicken broth Can use homemade or store-bought.
- 1 cup heavy cream Half-and-half can be used as a lighter alternative.
- 2 cups mixed vegetables (carrots, peas, corn) Use fresh or frozen mixed vegetables.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil For sautéing the onions and garlic.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Biscuits or crusty bread for serving Great for dipping.
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onions and minced garlic, sautéing until they are softened and fragrant—about 5-7 minutes.
- Add the mixed vegetables to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in 4 cups of chicken broth and bring the mixture to a boil.
- Stir in the shredded chicken, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary.
- Reduce the heat to low and gently stir in 1 cup of heavy cream.
- Allow the soup to simmer for 10-15 minutes until it thickens slightly.
- Season with salt and pepper to taste, adjusting as desired.
Serving
- Serve hot, paired with warm biscuits or a crusty loaf of bread.
Notes
To store leftovers, cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat.